Chicken Escalopes with Creamy Israeli Couscous and Carrot Jus

Name: Chicken Escalopes with Creamy Israeli Couscous and Carrot Jus
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 pieces chicken breast (boneless, skinless); 1 cup all-purpose flour; 2 large eggs (beaten); 1 cup breadcrumbs; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil (for frying); 1 cup Israeli couscous; 2 cups chicken broth (low sodium); 1/4 cup heavy cream; 1 tbsp butter; 2 cups carrot juice (freshly squeezed); 1 tbsp honey; 1 tsp lemon juice (fresh)

55 min 4 servings Medium

All Recipes

Tender chicken escalopes paired with creamy Israeli couscous and a vibrant carrot jus for a delightful and satisfying meal.

Prep

20 min

Cook

30 min

Total

55 min

Servings

Difficulty

Medium

Chicken escalopes are a versatile dish, offering a tender and succulent option for any meal. When paired with creamy Israeli couscous and a vibrant carrot jus, it becomes a true culinary delight, combining textures and flavours that are both comforting and sophisticated. Israeli couscous, also known as pearl couscous, provides a chewy and satisfying base that absorbs the creamy sauce perfectly. The carrot jus adds a touch of sweetness and a burst of colour, elevating the dish to a new level of culinary sophistication.

Instructions

Prepare the chicken

Pound the chicken breasts to an even thickness of about 1 cm (1/2 inch).

Pro tip: Use a meat mallet for even pounding.

Bread the chicken

Dredge each breast in flour, dip in beaten eggs, and coat with breadcrumbs mixed with salt and pepper.

Pro tip: Press the breadcrumbs firmly onto the chicken for a better crust.

Cook the chicken

Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 74°C (165°F).

Pro tip: Avoid overcrowding the pan to ensure even cooking.

Prepare Israeli couscous

In a saucepan, bring chicken broth to a boil. Add couscous and simmer for 10 minutes or until tender. Stir in butter and cream.

Pro tip: Toast the couscous in a dry pan before cooking for added flavour.

Make carrot jus

In a small saucepan, combine carrot juice, honey, and lemon juice. Simmer over medium heat until slightly reduced and thickened, about 10 minutes.

Pro tip: Strain the jus for a smoother texture if desired.

Assemble and serve

Place couscous on a plate, top with chicken escalope, and drizzle with carrot jus. Garnish with fresh herbs if desired.

Pro tip: Use parsley or cilantro for a fresh touch.

💡

Tips & Tricks

For an extra crispy crust on the chicken, use panko breadcrumbs mixed with regular breadcrumbs.
Toast the Israeli couscous lightly before cooking to enhance its nutty flavour.
Use fresh carrot juice for the jus to maximize flavour and nutrients.
Rest the chicken for a few minutes after cooking to retain its juices.

Frequently Asked Questions

How long to cook chicken escalopes?

Cook the chicken escalopes for about 4-5 minutes per side until golden brown.

What is the internal temperature for cooked chicken?

The safe internal temperature for cooked chicken is 165°F (74°C).

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be different. Israeli couscous is larger and has a chewier texture.

How can I make the dish more flavourful?

Add herbs and spices like thyme or rosemary to the breadcrumbs or couscous.

What can I serve with this dish?

Pair with a green salad or steamed vegetables for a balanced meal.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

This dish can be served as a main course for a family dinner or a special occasion. Pair it with a crisp green salad or steamed vegetables to complement the flavours. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the chicken's tenderness and the couscous's creamy texture.

Nutrition per serving

520

Calories

35g

Protein

22g

Fat

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